Brunch Part 1

Welcome to Vine to Wine this is your host Linda Moran. I love Brunch and I forgot just how well wine pairs with brunch foods. So for the next three programs we are going to explore food and wine pairing with brunch.
First of all I want to say that Brunch at home is a great way to entertain. It is usually fairly easy and much of it can be prepared ahead of time. One of my favorite brunch foods is baked eggs with things like sharp cheddar cheese and green chili’s mixed into them. I also enjoy baked French toast. It is like a cross between French toast and bread pudding. Instead of syrup it is fabulous when topped with warm pear butter or a fruit compote. Of course they both pair well with a mimosa or just about any concoction of fruit and sparkling wine. However, do not forget some of the lighter fruit forward still wines that lend themselves to these dishes, wines such as fruity Pinot Gris, Dry Riesling or Chenin Blanc. Speaking of bread pudding they do not have to be sweet, they can be made savory and served with boiled eggs and sausages to pair up with a light dry red wine served slightly chill, such as French Beaujolais or a dry Rose’. Speaking of Rose’ this is a brunch wine if ever there was one. It definitely creates a bridge between bacon and eggs. Even better I think it goes with some of the most popular brunch menus out there! Remember to send your wine questions to Linda at Vine to Wine dot net and thanks for joining me on today’s Vine to Wine.